Journal of Food Microbiology

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Research Article - Journal of Food Microbiology (2018) Volume 0, Issue 0

Study on the bacteriological quality of fura sold in Wukari, North-East Nigeria.

The bacteriological quality of fura sold in Wukari metropolis was evaluated. A total of nine samples, three from each of the wards (Puje, Avyi, and Hospital) and laboratory prepared sample (control) were evaluated for bacteria load and the presence of bacteria using standard microbiological techniques. Results show that the pH in water of all the samples is within the acidic range of 4.10 to 4.56. The bacteria loads of the laboratory prepared fura showed a total count of 1.62 × 106 cfu/g, lactic acid bacteria (LAB) count of 1.04 × 106 cfu/g, coliform and staphylococcal count of 1.2 × 102 cfu/g and 1.3 × 102 cfu/g respectively. The total bacteria count of the commercial fura samples ranged from 1.94 × 107 cfu/g to 2.44 x 107 cfu/g. The total lactic acid bacteria count ranged from 2.36 × 104 cfu/g to 1.52 × 106 cfu/g. Total coliform count ranged from 1.06 × 106 cfu/g to 1.84 × 107 cfu/g while the total staphylococcal count ranged from 2.0 × 106 cfu/g to 1.02 x 107 cfu/g. Bacteria isolated from the various samples and their occurrences show that Lactobacillus species and Leuconostoc species were highest (100%), followed by Staphylococcus aureus and Micrococcus species (90%), Klebsiella species (70%) and then Proteus species (40%). Bacillus species and Pseudomonas species had (30%) of occurrence each while Escherichia coli and Streptococcus species were the least with (20%) occurrence each. The high bacteria count and the presence of potential pathogenic bacteria in some of the samples is an indication that the fura samples were contaminated and this can potentially pose health hazard to the consumers. Hence the need for public enlightenment for handlers and producers of fura food to ensure good manufacturing practices in production and storage of the product to avoid outbreak of infections associated with the organisms encountered in this study.

Author(s): Alloysius Chibuike Ogodo*, Dawn Ify Agwaranze, Moses Ejike Onudibia, Ibrahim Awache, Ladi James Agyo

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